Eating From the Ground Up

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yes

Sunday, August 30, 2009 by alana

A bit ago, I ran off to work in the morning, leaving Joey carless with the kids for the day. He had that look that I know that I get sometimes too, trying to be hopeful about the day, but facing the expanse of time after the last few sips of coffee with some dread.
“There are cucumbers in the fridge. Make pickles.” That was all I had to offer, and I felt a little bad about it as I said it.
Kitchen experimentation is my thing. Joey makes a good grilled cheese. But there were a lot of cucumbers in the fridge and Joey really likes pickles, hence the suggestion.
I went to work and forgot all about it. And when I came back from work, there were pickles. Lots of pickles. They were lined up in the pantry, ready for their dormant rest time. And they were beautiful. Not only did Joey make pickles- he filled the jars with edible art: chili peppers that had been withering in the crisper drawer, bursting dill flowers from the garden, garlic cloves and nasturtiums.
And for some reason, those jars of pickles got me thinking. I was struck by the extent to which Joey said “yes” to my suggestion. And that word started to gain more importance. I find myself encouraging the girls to “yes,” and they get it too. Sometimes I just holler “YES!” and things start changing around. And when I hear myself saying “no” to everything, as I do when I’m in just that sort of mood, it starts coming right back to me, and I’m surrounded by a whole lot of no’s.
So, coming into the fall, I’m going for the age of yes. There are some things up in the air, but I’m feeling optimistic about the outcome.

Quick Dill Pickles
from Alice Waters, Chez Panisse Vegetables

3 to 4 pounds small pickling cucumbers
3 cups apple cider or white wine vinegar
3 cups water
1/3 cup kosher salt
2 tablespoons dill seed or flowering tops of 4 to 5 dill plants

Optional:
fresh grape leaves, dried chilies, garlic, fennel, peppercorns, mustard seeds, coriander seeds, cloves.

Wash the cucumbers thoroughly under cold water. Heat the vinegar, water and salt to boiling. Pack the cucumbers in sterilized jars with the dill and whatever else you would like to put in there. Fill the jars within 1/2 inch of the top with the boiling hot brine. Put on the lids, tighten the bands, and allow to cool. Listen for the pop of the lid as it cools. If it doesn’t pop, put that jar in the fridge and eat that one first. Store pickles in a dark place and wait 2 weeks to cure before eating. Refrigerate after opening, and use the pickles within 6 months.

Filed Under: Pickles and Preservation Tagged With: marriage, preservation

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Comments

  1. Anonymous says

    Friday, September 4, 2009 at 6:59 pm

    beautiful picture Alana. damn fine pickles Joey.
    ~ dono

  2. Eilen says

    Saturday, September 5, 2009 at 5:17 pm

    I like this story. A lot. I say YES to it! I'm gonna try to keep it in mind always. I don't think I'll ever make the pickles, because there's a staunch anti-pickle man in the house, but if this were in a cookbook I'd leave the bookmark there.

  3. alana says

    Monday, September 7, 2009 at 2:15 am

    make pickles just for you. or I'll do it for you.

  4. Samantha Rowan says

    Friday, August 31, 2012 at 12:05 am

    Hi Alana

    I have a quick question about this recipe – is there a need to process the pickles in a hot water bath? When I last made pickles, I recall processing them after filling the jars.

    best wishes,

    Sam

    • alana says

      Friday, August 31, 2012 at 12:19 am

      Hi Sam,
      If you plan on eating these pickles within 6 months, it’s okay to just pack them in hot brine and let them seal that way. (Anything that doesn’t seal goes in the fridge). You can also water bath these for additional shelf life (up to a year), or if you feel more comfortable knowing they’ve been water bath canned. I water bath can everything I make except these pickles- I’ve been taught that way by people I trust and I feel comfortable with it. But there’s no harm in canning water bath processing them!

  5. The Zany Housewife says

    Thursday, October 11, 2012 at 4:58 pm

    This recipe is by far one of my favorites. I absolutely love your book and hope that you will come out with another *cough-hint-cough* If I can make these, anyone can! 🙂

  6. Cyn says

    Thursday, April 24, 2014 at 7:53 pm

    Question – I have some beautiful European style cucumbers. If I slice them up, could I pickle them the same way?

    • alana says

      Monday, April 28, 2014 at 12:26 am

      You could! Although I find the smaller European cukes lend themselves better to a quick pickle- something like a little rice vinegar and salt, left to sit for an hour or so, then refrigerated. More like a cucumber salad. I’m happy to cobble a recipe together if you need one- just let me know.


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Instagram post 2337331591407595410_13442450 Sending off my taxes today with intention and prayer that they will be used to support programs for the most vulnerable, and that my little contribution will join with others to help move us towards the country I know we can be. #taxmagic ✨
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Instagram post 2330131706816229761_13442450 I’ll be baking up a storm for this! Local bakers- there’s still room for more! Let @north_plain_farm know that you want IN.
Instagram post 2324845496300301430_13442450 To those who ask here? In Great Barrington? YES. In Great Barrington.
Instagram post 2324091364266290851_13442450 I know there are so many resources out there right now, but I want to share one that’s been really helpful for me in the last several months. There are many seasons of this podcast, but I recommend Season 2 on Whiteness as well is Season 4 on Democracy. #sceneonradio
Instagram post 2322615811734696638_13442450 Black lives matter.
Instagram post 2319329508599466327_13442450 I did not bake these cookies, as I am no longer the cookie baker in this house. But this is the second time that  Sadie has made @susanspungen ‘s Triple-Ginger Chocolate Chunk Cookies (and also the second time I’ve talked about a recipe Sadie has made from the #openkitchencookbook), and I think these might actually be the best cookies I have ever had. I’m often looking for the perfect ginger cookie and this is it, and I’d also choose it over a chocolate chip cookie (or let’s be honest-any other kind of cookie) any day.
Instagram post 2316311882260313364_13442450 No matter how many rulers and pizza cutters and other magical tools I use, it seems that the straight line will always elude me.
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Instagram post 2311141543964321092_13442450 When I took on a day job a few years ago, I found that the first thing to go was all the homemade stuff I’d been making and writing about over the years. I’m still going out to work most days, but I’m finding now with a full and captive house and more downtime in general that those things I love to make are back. For me, it’s granola, yogurt, bread. Hello, old friends!
Instagram post 2308503311808232748_13442450 All the things in the house pasta: roasted cauliflower, a few sad leaves of kale, one jar of fancy tuna saved for a special occasion (how about Wednesday?), Rosemary, homemade breadcrumbs from the freezer fried in butter, crispy sage leaves, pasta water, salt, so much pepper. Success!
Instagram post 2307412630968777107_13442450 @artbywoodgy made this beautiful thing for me for Mother’s Day. All the veggies are on Velcro so I can plan to my hearts delight.
Instagram post 2306345003953662730_13442450 Happy Mother’s Day to my brave and beautiful mom, who birthed two different humans in such different times in her life. With me she was so young, and she figured it all out just as she was learning how to be an adult. This picture was taken nineteen years later, when she was pregnant again and I was almost an adult myself. Thanks for keeping at it, Mom, and for always showing up with love. ❤️
Instagram post 2304888771283579843_13442450 What we do for cake.
Instagram post 2302665269449083186_13442450 It’s a magnolia year for sure.
Instagram post 2295808104927071821_13442450 A long time ago, Joey talked about his crush on this particular alien-like flower with a good friend of ours. Months later, little bulbs arrived in the mail. We put them in the ground last fall, and now they are everywhere. If that isn’t some kind of magic, I don’t know what is. ✨ (🙏🏻 to @wildflowers1 for the cool vase, too.)
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